Chicken & Pumpkin Salad with Feta

Chicken & Pumpkin Salad with Feta

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 15, 2019.
Order Now
Order Now

Ingredients

ROASTED VEG

  • 1 pack diced pumpkin
  • 1 beetroot, diced 1cm

CHICKEN

  • 1 pack lean chicken breasts
  • 1 pack chicken spices
  • 1 tsp honey
  • 1 tsp mustard

SALAD

  • 1 pack cherry tomatoes, halved
  • 1 cos lettuce, cut into bite sized pieces
  • 1/2 telegraph cucumber, diced 2cm
  • 1 pack salsa verte

TO SERVE

  • 50g feta cheese, crumbled

Steps

  1. Preheat oven to 220°C. Preheat BBQ to medium (if using).
  2. Prep & cook roasted veg. Toss together pumpkin, beetroot and 1/2 tsp oil on a lined tray and season. Roast for about 30 minutes, until tender.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Place in a bowl, season and toss with chicken spice, honey and mustard.
  4. Cook chicken. Heat 1 tsp oil in reserved pan. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook on BBQ.
  5. Prep salad veggies. Add all salad ingredients to a bowl, along with pumpkin and beetroot once cooked. Toss well to combine with 1/2 tsp salt.
  6. Slice chicken. Slice chicken and toss with resting juices.
  7. Serve salad topped with chicken and feta.

Nutritional Information

Energy 1683 kj
402 kcal
Protein 37.3g
Carbohydrate 15.3g
Fat 18.8g